How to Make Chicken Curry with Chicken 65 (Traditional & Healthy Version)
Chicken Curry with Chicken 65 is a beloved South Indian lunch dish that perfectly blends aromatic spices and tender chicken pieces. Originating from the southern states such as Tamil Nadu and Andhra Pradesh, this combo is a staple at both festive gatherings and everyday meals. The rich, spicy chicken curry is balanced by the crisp and tangy Chicken 65, making it a favorite for those who crave both flavor and variety in their meal. In South India, Chicken 65 is traditionally served as a starter or side, especially during festivals like Pongal and Diwali, while chicken curry is a main course staple. Both dishes highlight the use of local spices such as curry leaves (kadi patta), mustard seeds, and red chilies, offering layers of taste and aroma. This recipe focuses on using healthier cooking methods, such as grilling or air-frying Chicken 65, and reducing oil in the curry, making it suitable for calorie-conscious individuals. The deep flavor profiles and vibrant colors reflect the rich culinary heritage of South India, ensuring every bite is both authentic and nourishing.
Ingredients
Step-by-step instructions
Step 1 · Marinate chicken pieces with ginger-garlic paste
Marinate chicken pieces with ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, and salt. Let it rest for 10 minutes.
Step 2 · Coat half the marinated chicken in atta or rice flour and curd for ...
Coat half the marinated chicken in atta or rice flour and curd for Chicken 65. Preheat air-fryer or oven.
Step 3 · Air-fry or bake Chicken 65 pieces at 180°C for 15 minutes
Air-fry or bake Chicken 65 pieces at 180°C for 15 minutes, turning halfway.
Step 4 · Heat oil in a kadhai
Heat oil in a kadhai. Add mustard seeds and let them splutter. Add curry leaves, onions, and green chilies, sauté till golden.
Step 5 · Add remaining marinated chicken
Add remaining marinated chicken. Cook for 3 minutes, then add tomato puree and simmer for 8 minutes.
Step 6 · Add low-fat curd
Add low-fat curd, mix well, and cook for another 2 minutes till the curry thickens.
Step 7 · Serve chicken curry hot with air-fried Chicken 65 on the side
Serve chicken curry hot with air-fried Chicken 65 on the side. Garnish with fresh curry leaves.
Why this recipe is healthy
By air-frying instead of deep-frying Chicken 65 and using minimal oil in the curry, this recipe lowers overall fat and calories. Lean chicken breast is a great source of protein while curd and tomatoes add nutrients without excess calories. The use of whole spices and fresh ingredients ensures a clean, wholesome meal. This makes it suitable for weight management and heart health.
A note on tradition
Chicken Curry with Chicken 65 is a highlight of South Indian cuisine, especially in Tamil Nadu and Andhra Pradesh. The dish is often served during family gatherings, festive lunches, and special occasions like Pongal and Diwali. Chicken 65 is believed to have originated in Chennai, gaining popularity across India for its spicy, crispy nature. Both dishes showcase the diversity and depth of Indian regional cooking, with distinct spice blends and cooking methods.